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Rouge Butter Bread

Source of Recipe


From "The Fearless Chef"



List of Ingredients



• 2 tsp active dry yeast
  
• 2 Tbsp warm water (about 110° F)
  
• 4 Tbsp granulated sugar, divided
  
• 1/3 cup butter
  
• 2 cups buttermilk
  
• 5¼ cups all-purpose flour
  
• 1 Tbsp kosher salt
  
• 1 Tbsp canola oil
  
• Shortening (for greasing)
  
• 2 Tbsp chilled butter
  






Instructions



1. In the large bowl of an electric mixer, combine the yeast, water, and 1 tablespoon of the sugar. Let sit until the yeast bubbles, about 5 minutes. Meanwhile, in a small saucepan over low heat, melt the one-third cup of butter along with the remaining sugar, stirring occasionally to dissolve the sugar. Remove from heat.
   
   
2. Add the buttermilk and butter-sugar mixture to the yeast, and mix on low speed until thoroughly combined. Add the flour and salt; mix on low speed until fully incorporated. Switch to a dough hook and beat until the mixture forms a ball and pulls away from the sides of the bowl. Increase speed to medium and beat 5 minutes, or transfer to a lightly floured surface and knead by hand until the dough is elastic, 8 to 10 minutes.
   
   
3. Put the canola oil in a large bowl. Transfer the dough to the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place until doubled in size, 1 to 2 hours.
   
   
4. Grease two 9x5x3-inch loaf pans with the shortening. Punch down the dough and divide in half; roll each half into a cylinder about 8½ inches long. Transfer to the prepared pans and let rest for 30 minutes.
   
   
5. Preheat oven to 350° F.
   Make a ½-inch-deep lengthwise slash down the center of each loaf, and tuck 1 tablespoon of the cold butter in each slash. Bake until golden brown, about 30 minutes. Remove from pan and let cool on a wire rack for at least 30 minutes before slicing.
   
   Makes 2 medium loaves.
   
   






Final Comments


"This rich bread, somewhat like a quick brioche, gets its flavor from butter and buttermilk. It has become our staple bread at Rouge, where we toast it and serve it with the Barbecued Shrimp and Hominy appetizer, and for French toast. Of course, it also makes a superb sandwich bread."